Results 191 to 200 of about 3,368,349 (370)

Screening for Social Determinants of Health in Patients With Systemic Lupus Erythematosus: A Point‐of‐Care Feasibility Study

Arthritis Care &Research, EarlyView.
Objective Social determinants of health (SDoH) can impact outcomes but are not routinely screened for in US outpatient rheumatology clinics. This study determined the feasibility of routine point‐of‐care SDoH screening among patients with systemic lupus erythematosus (SLE) and associated barriers and facilitators at the physician, care team, and ...
S. Sam Lim, Vijay R. Nadipelli, Michelle Bruno, Daphne Lew, Bernard Rubin, Charmayne M. Dunlop‐Thomas, Kelsey Hulcher, Kristi R. Mitchell, Lydia Demetriou, Jeff Berko, Jason Bao, Alfred H. J. Kim   +11 more
wiley   +1 more source

Where, how, and how much? A multicenter cohort study of the relationship between lupus decision aid modality, place of administration, interruption and viewing completeness and patient‐reported outcomes

Arthritis Care &Research, Accepted Article.
Objective We assessed whether shared decision‐making (SDM), and patient acceptability, feasibility, and overall satisfaction with a computerized patient decision aid (PtDA) for patients with systemic lupus erythematosus (SLE), differs by PtDA setting, modality, and the viewing experience.
Jasvinder A. Singh, Mark Beasley, Larry R. Hearld, for the Implementing DEcision‐Aid for Lupus in clinics (IDEAL) Consortium   +3 more
wiley   +1 more source

Experience with the Food Additives Amendment

, 1960
John L. Harvey
openalex   +1 more source

β‐Catenin/c‐Myc Axis Modulates Autophagy Response to Different Ammonia Concentrations

Advanced Biology, Volume 9, Issue 3, March 2025.
Ammonia, detoxified by the liver into urea and glutamine, impacts autophagy differently at varying levels. Low ammonia activates autophagy via c‐Myc and β‐catenin, while high levels suppress it. Using Huh7 cells and Spf‐ash mice, c‐Myc's role in cytoprotective autophagy is revealed, offering insights into hyperammonemia and potential therapeutic ...
S. Sergio, B. Spedicato, G. Corallo, A. Inguscio, M. Greco, D. Musarò, D. Vergara, A. F. Muro, G. De Sabbata, L. R. Soria, N. Brunetti Pierri, M. Maffia   +11 more
wiley   +1 more source

A Case of Type I Food Allergy Induced by Monosodium Glutamate

Journal of Asthma and Allergy
Reeko Osada,1 Chiyako Oshikata,1– 3 Yuichi Kurihara,4 Kosuke Terada,1 Yuka Kodama,1 Yuga Yamashita,1 Ryo Nakadegawa,1 Hinako Masumitsu,1 Yuto Motobayashi,1 Hirokazu Takayasu,1 Nami Masumoto,1,3 Saki Manabe,1 Yingyao Zhu,4 Ryo Tanaka,4 Takeshi Kaneko,3 ...
Osada R, Oshikata C, Kurihara Y, Terada K, Kodama Y, Yamashita Y, Nakadegawa R, Masumitsu H, Motobayashi Y, Takayasu H, Masumoto N, Manabe S, Zhu Y, Tanaka R, Kaneko T, Sasaki A, Tsurikisawa N   +16 more
doaj  

DEVELOPMENT OF DOUBLE ISOTOPE DERIVATIVE DILUTION ANALYSES FOR SELECTED FOOD ADDITIVES. Final Report

, 1963
R Bogner, Norbert S. Domek, S Eleftheriou, J Ross   +3 more
openalex   +2 more sources

Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluations: Emulsifiers, Stabilizers, Bleaching and Maturing Agents [PDF]

, 1965
William Horwitz
openalex   +1 more source

Forskolin Enhances Urokinase Plasminogen Activator Secretion and Angiogenic Activity of Xeno‐Free Cultures of Human Adipose Tissue‐Derived Stem Cells

Advanced Biology, EarlyView.
The regenerative potential of adipose tissue‐derived stem cells can be enhanced through chemical stimulation in vitro. A short stimulation protocol using forskolin, either alone or in combination with other growth factors, under xeno‐free conditions enhanced the pro‐angiogenic responses in human ASCs.
Maria Vittoria Giraudo, Anne Therese Lauvrud, Rebecca Wiberg, Maria Brohlin, Gustav Andersson, Paul J Kingham   +5 more
wiley   +1 more source

Report on Food Additives

Journal of AOAC INTERNATIONAL, 1973
openaire   +3 more sources

Food Additives

Food chemistry is a fascinating field that bridges the gap between science and the culinary arts. It explores the molecular composition of food, the chemical processes that occur during cooking and storage, and the ways in which these processes affect flavor, texture, and nutritional value.
openaire   +2 more sources